Fumaça (Roasted Eggplant Dip) — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
Ingredients
- 1 large eggplant (about 1¼ pounds)
- 1 large egg yolk
- 1 tablespoon white wine vinegar or white vinegar, or more to taste
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup mild extra-virgin olive oil or vegetable oil
- 4 cilantro sprigs for garnish
- Extra-virgin olive oil for drizzling
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